Ingredients
- 400g of strong plain white flour
- 15g fresh yeast
- 200 ml water
- 400g canned whole peeled tomatoes
- 2–3 cloves of garlic, thinly sliced
- 2–3 teaspoons dried oregano
- 40g extra virgin olive oil
- salt and freshly ground black pepper
- a few leaves of fresh basil
Directions
Step 1
Dissolve the yeast in warm water. Add the flour, a pinch of salt and knead the dough until it is smooth and elastic. Roll out the dough with a rolling pin, place it on a greased baking sheet and leave it to rise for about 40 minutes, covered with a clean tea towel.
Step 2
In the meantime, drain the canned whole peeled tomatoes in a colander, pressing down gently to remove any excess juice, and then roughly chop them.
Step 3
Roll out the dough evenly and place it on a greased baking sheet or pizza pan. Spread the chopped tomato evenly over the dough, leaving a border of about 2 cm. Sprinkle over the thinly sliced garlic cloves and the dried oregano. Drizzle generously with the olive oil. Season with salt and freshly ground black pepper.
Step 4
Roll out the dough evenly and place it on a greased baking sheet or pizza pan. Spread the chopped tomato evenly over the dough, leaving a border of about 2 cm. Sprinkle over the thinly sliced garlic cloves and the dried oregano. Drizzle generously with the olive oil. Season with salt and freshly ground black pepper.
Step 5
Bake in the centre of a preheated oven at 240°C for 8–10 minutes until crisp. Garnish with the fresh basil leaves.
